Gugelhupf: Difference between revisions
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| name = Gugelhupf |
| name = Gugelhupf |
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| image = Kouglof.png |
| image = Kouglof.png |
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| image_size = 300px |
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| caption = |
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| alternate_name = Gugelhopf, Guglhupf, Kugelhopf, bábovka |
| alternate_name = Gugelhopf, Guglhupf, Kugelhopf, bábovka |
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| place_of_origin = [[Alsace]], [[Germany]], [[Austria]], [[Switzerland]] |
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| region = Central Europe |
| region = [[Western Europe]] and [[Central Europe]] |
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| creator = |
| creator = |
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| type = Yeast cake<ref>{{Cite book|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=Oxford University Press|year=2014|isbn=9780199677337|url=https://books.google.com/books?id=RL6LAwAAQBAJ}}</ref> |
| type = Yeast cake<ref>{{Cite book|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=Oxford University Press|year=2014|isbn=9780199677337|url=https://books.google.com/books?id=RL6LAwAAQBAJ}}</ref> |
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A '''Gugelhupf''' (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', and, in France, ''kouglof'', ''kougelhof'', or ''kougelhopf'' |
A '''Gugelhupf''' (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', {{IPA-de|ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-|pron}}, and, in France, ''kouglof'' {{IPA-fr|kuɡlɔf|}}, ''kougelhof'', or ''kougelhopf'', is a cake traditionally baked in a distinctive ring pan, similar to [[Bundt cake]], but leavened with [[baker's yeast]]. |
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There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a [[marble cake|marbled]] combination of the two. It is popular |
There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a [[marble cake|marbled]] combination of the two. It is especially popular as a traditional cake in Central Europe. In the [[cuisine of the Pennsylvania Dutch]] it is known as ''Deitscher Kuche'' (German cake).{{sfn|Goldstein|2015|pp=310}} |
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In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the [[Austro-Hungarian Empire]], eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.{{sfn|Goldstein|2015|pp=312–313}} |
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the [[Austro-Hungarian Empire]], eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.{{sfn|Goldstein|2015|pp=312–313}} |
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The Gugelhupf was the sweet chosen to represent Austria in the [[Café Europe]] initiative of the Austrian presidency of the [[European Union]], on [[Europe Day]] 2006. |
The Gugelhupf was the sweet chosen to represent Austria in the [[Café Europe]] initiative of the Austrian presidency of the [[European Union]], on [[Europe Day]] 2006. |
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The word's origin is disputed.{{sfn|Goldstein|2015|pp=310}} |
The word's origin is disputed.{{sfn|Goldstein|2015|pp=310}} |
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[[File:20140709 Radkersburg Majolika a9069.jpg|alt=deep, ring-shaped pan showing decorative indentations|left|thumb|Glazed earthenware gugelhupf pan made in [[Municipality of Rače-Fram|Rače-Fram]] around 1900.]] |
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The old, South German name combines the [[Middle High German]] words ''Gugel'' (see also [[gugel]], a long-pointed hood) derived from Latin ''cucullus'', meaning [[Hood (headgear)|hood or bonnet]], and ''Hupf'', which literally means "to hop" or "to jump". [[The Brothers Grimm]] wrote that the ''hupf'' may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in [[Marx Rumpolt]]'s 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.{{sfn|Goldstein|2015|pp=312–313}} |
The old, South German name combines the [[Middle High German]] words ''Gugel'' (see also [[gugel]], a long-pointed hood) derived from Latin ''cucullus'', meaning [[Hood (headgear)|hood or bonnet]], and ''Hupf'', which literally means "to hop" or "to jump". [[The Brothers Grimm]] wrote that the ''hupf'' may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in [[Marx Rumpolt]]'s 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.{{sfn|Goldstein|2015|pp=312–313}} |
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It is spelled {{lang|hu|kuglóf}} in [[Hungarian language|Hungarian]], {{lang|sh|kuglof}} ([[Cyrillic]]: {{lang|mk|куглоф}}) in [[Serbo-Croatian language|Serbo-Croatian]] and [[Macedonian language|Macedonian]], {{lang|gsw|Kugelhopf}} in [[Alsatian language|Alsatian]], {{lang|fr|kouglof}} in [[French language|French]] and {{lang|ro|guguluf}} in [[Romanian language|Romanian]]. In Western Slovenia, it is also known as {{lang|sl|kuglof}}, and in Central and Eastern Slovenia, {{lang|sl|kugluh}}. |
It is spelled {{lang|hu|kuglóf}} in [[Hungarian language|Hungarian]], {{lang|sh|kuglof}} ([[Cyrillic]]: {{lang|mk|куглоф}}) in [[Serbo-Croatian language|Serbo-Croatian]] and [[Macedonian language|Macedonian]], {{lang|gsw|Kugelhopf}} in [[Alsatian language|Alsatian]], {{lang|fr|kouglof}} in [[French language|French]] and {{lang|ro|guguluf}} in [[Romanian language|Romanian]]. In Western Slovenia, it is also known as {{lang|sl|kuglof}}, and in Central and Eastern Slovenia, {{lang|sl|kugluh}}. |
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In Upper Austria it is known as ''Wacker'' or ''Wacka''. It is called {{lang|cs|bábovka}} in [[Czech language|Czech]] and [[Slovak language|Slovak]], and ''[[babka (food)|babka]]'' in [[Polish language|Polish]]. In [[Slovenia]], the standard word is {{lang|sl|šarkelj}}. |
In Upper Austria, it is known as ''Wacker'' or ''Wacka''. It is called {{lang|cs|bábovka}} in [[Czech language|Czech]] and [[Slovak language|Slovak]], and ''[[babka (food)|babka]]'' in [[Polish language|Polish]]. In [[Slovenia]], the standard word is {{lang|sl|šarkelj}}. |
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==Description== |
==Description== |
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It is not closely related to the Christmas cake in Italy known as the [[pandoro]] nor to the American [[Bundt cake]] as that is not yeast based.{{sfn|Goldstein|2015|pp=312–313}} Sometimes a regular pound cake or a [[marble cake]] made without yeast but baked in a Gugelhupf pan is also called Gugelhupf. |
It is not closely related to the Christmas cake in Italy known as the [[pandoro]] nor to the American [[Bundt cake]] as that is not yeast based.{{sfn|Goldstein|2015|pp=312–313}} Sometimes a regular pound cake or a [[marble cake]] made without yeast but baked in a Gugelhupf pan is also called Gugelhupf. |
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==Pans== |
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[[File:Moules à Kouglof.JPG|thumb|Gugelhupf pans]] |
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The special circular pan with a central tube was originally made of enameled pottery or cast iron. The heaviness of these traditional pans was directly responsible for the creation of the American [[Bundt]] pan in 1950. Several members of the Minneapolis branch of Haddassah commissioned H. David Dalquist to create a metal version of the gugelhopf pan that was easier to lift but still maintained the shape of the original. |
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==See also== |
==See also== |
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===Works cited=== |
===Works cited=== |
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{{cite book |last1=Goldstein |first1=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press |isbn=978-0-19-931339-6 |url=https://www.google.com/books/edition/The_Oxford_Companion_to_Sugar_and_Sweets/jbi6BwAAQBAJ?hl=en&gbpv=0 |access-date=31 October 2021 }} |
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{{cite book |last1= |
* {{cite book |last1=Goldstein |first1=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press |isbn=978-0-19-931339-6 |url=https://books.google.com/books?id=jbi6BwAAQBAJ |access-date=31 October 2021 }} |
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* {{cite book |last1=Hoffman |first1=Brian Hart |title=The Bundt Collection |date=2020 |publisher=83 Press |isbn=978-1-940772-78-3 |page=16}} |
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==External links== |
==External links== |
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[[Category:Czech cuisine]] |
[[Category:Czech cuisine]] |
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[[Category:Serbian cuisine]] |
[[Category:Serbian cuisine]] |
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[[Category:Slovak |
[[Category:Slovak desserts]] |
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[[Category:Slovenian desserts]] |
[[Category:Slovenian desserts]] |
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[[Category:Croatian cuisine]] |
[[Category:Croatian cuisine]] |
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[[Category:Croatian desserts]] |
[[Category:Croatian desserts]] |
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[[Category:Macedonian cuisine]] |
[[Category:Macedonian cuisine]] |
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[[Category:Almond dishes]] |
[[Category:Almond dishes]] |
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[[Category:Yeast cakes]] |
[[Category:Yeast cakes]] |
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[[Category:Austrian cakes]] |
[[Category:Austrian cakes]] |
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⚫ |
Latest revision as of 22:23, 1 May 2024
This article needs additional citations for verification. (October 2021) |
Alternative names | Gugelhopf, Guglhupf, Kugelhopf, bábovka |
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Type | Yeast cake[1] |
Place of origin | Alsace, Germany, Austria, Switzerland |
Region or state | Western Europe and Central Europe |
Main ingredients | flour, baker's yeast with raisins, almonds and rosewater |
A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof [kuɡlɔf], kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast.
There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche (German cake).[2]
In late Medieval Austria, a Gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. The name persisted through the Austro-Hungarian Empire, eventually becoming standardized in Viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. Many regional variations exist, testifying to the widespread popularity of the Gugelhupf tradition.[3]
The Gugelhupf was the sweet chosen to represent Austria in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
Etymology[edit]
The word's origin is disputed.[2]
The old, South German name combines the Middle High German words Gugel (see also gugel, a long-pointed hood) derived from Latin cucullus, meaning hood or bonnet, and Hupf, which literally means "to hop" or "to jump". The Brothers Grimm wrote that the hupf may be a reference to the "jumping" of the dough caused by the yeast, but no firm etymological evidence exists for this. The earliest known Gugelhupf recipe, in Marx Rumpolt's 1581 cookbook, describes a "Hat Cake" with the distinctive shape and ornamentation recommendation, suggesting a similarity or intentional imitation of the shape of a medieval hat.[3]
It is spelled kuglóf in Hungarian, kuglof (Cyrillic: куглоф) in Serbo-Croatian and Macedonian, Kugelhopf in Alsatian, kouglof in French and guguluf in Romanian. In Western Slovenia, it is also known as kuglof, and in Central and Eastern Slovenia, kugluh.
In Upper Austria, it is known as Wacker or Wacka. It is called bábovka in Czech and Slovak, and babka in Polish. In Slovenia, the standard word is šarkelj.
Description[edit]
Gugelhupf is made with a soft yeast dough, baked in a high, creased, toroidal pan. Depending on the region it can contain raisins, almonds or sometimes also Kirschwasser cherry brandy. Traditional Gugelhupf always contains some dried fruit, usually raisins, and sometimes other dried fruits like sour cherries can be soaked in orange juice or liquor. Some regional varieties (Czech, Hungarian and Slovak) are filled with a layer of sweetened ground poppy seeds or chocolate filling similar to Jewish babka.
It is not closely related to the Christmas cake in Italy known as the pandoro nor to the American Bundt cake as that is not yeast based.[3] Sometimes a regular pound cake or a marble cake made without yeast but baked in a Gugelhupf pan is also called Gugelhupf.
See also[edit]
References[edit]
- ^ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 9780199677337.
- ^ a b Goldstein 2015, pp. 310.
- ^ a b c Goldstein 2015, pp. 312–313.
Works cited[edit]
- Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 978-0-19-931339-6. Retrieved 31 October 2021.
- Hoffman, Brian Hart (2020). The Bundt Collection. 83 Press. p. 16. ISBN 978-1-940772-78-3.
External links[edit]
- Media related to Gugelhupf at Wikimedia Commons
- Kouglof at Wikibooks
- Sample recipe
- Picture of a Marmorgugelhupf